Nutritional Facts

Directions

In a small saucepan, combine the sugar substitute, cornstarch, nutmeg and cinnamon; stir in water until smooth. Add 2 cups peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature.

In a blender, process 1/2 cup peach mixture until smooth. In a large bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pureed peach mixture.

Spoon remaining peach mixture into tart shells; top with pudding mixture. Refrigerate until set. Cut remaining peaches into small pieces and arrange on top.Yield: 8 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Originally published as Vanilla Peach Tarts in Light & Tasty
October 2005, p65

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"My husband is a diabetic & he really liked this dessert. I don't care for store bought graham cracker crust - so I made my own, but that's just a personal choice. Other than that I followed the exact recipe. It was a nice light & fresh summer dessert. Next time I may try the butterscotch pudding as suggested - or even skip the crust altogether and serve in pudding cups with a light sprinkle of graham cracker crumbs instead. Regardless, my husband says thanks!"